Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham-Reference-Cited by-同舟云学术

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Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham

Published:2017-05-04 Issue:10 Volume:10 Page:3481-3486
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Jadán Felipe,Aristoy María-Concepción,Toldrá Fidel

Funder

Spanish Ministry of Economy, Industry and Competitiveness

Secretaria de Educación Superior, Ciencia, Tecnología e Innovación. (SENESCYT) Ecuador

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-017-0921-3/fulltext.html

Reference23 articles.

1. Alonso A, Etxaniz B, Martinez MD (1992) The determination of nitrate in cured meat products. A comparison of the HPLC UV/VIS and Cd/spectrophotometric methods. Food Addit Contam 9(2):111–117

2. Ankush AG, Jue L, Rankothge RW, Jing Y, Ilsoon L (2015) Amperometric detection and quantification of nitrate ions using a highly sensitive nanostructured membrane electrocodeposited biosensor array. Electroanalysis 27:1127–1137

3. Armenteros M, Aristoy MC, Toldra F (2012) Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts. Meat Sci 91:378–381

4. Bilal SB, Riaz M, Iqbal MZ (2001) Simultaneous determination of nitrite and nitrate by normal phase ion–pair liquid chromatography. Talanta 55:789–797

5. Bruning-Fann CS, Kaneene JB (1993) The effects of nitrate, nitrite and n-nitroso compounds on human health: a review. Vet Hum Toxicol 35:521–538

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